Variety: Arabica Bourbon rouge

The Ibisi washing station is located in the hills of southern Rwanda, a short drive from Nyungwe Forest, which has been identified as the source of the Nile.

Bernard Uwitije initially cultivated his coffees at home, it was only after his training that he concentrated on methods of processing coffee on a larger scale. He built his first washing station, Gitega Hills, which operated successfully in its first year and he decided to expand the operations by building a second washing station, Ibisi. At the station, the cherry is delivered, floated and separated before being pulped and fermented until the mucilage is loose enough to wash off. From there, the coffee is therefore washed in the sorting channels with the densest beans separated from the lighter ones. It is then dried in the shade for the first 2 days, then transferred to raised beds in the sun for the next 15-22 days.

Ibisi

Atelier de torréfaction de cafés de terroir, de spécialité & gamme BIO et coffeeshop
Petit déjeuner / Déjeuner / Goûter

Atelier de torréfaction et de dégustation de cafés de terroir fraîchement torréfiés à Marseille

Ibisi

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Ibisi

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